Table Conversation: Chocolate

By franco on 25 April, 2007

Chocolate and more Chocolate

Franco’s note: Senor Macho is taking a short siesta. In the meantime, let us welcome Kate.

Franco says:

Chocolate. Chocolate. Chocolate.
Chocolate is more popular than ever.
What are your favorite chocolate products?

Sharky says:

Some favorites:

Pure choco: Lindt 70%, Villar’s, Leonidas Truffe, Cailler Cremant, Felchlin Maracaibo.

Not so pure choco: Lindt Creme Brulee, Lindt Champagne Truffles, Neuhaus Creme Framboise, Reese’s, Royce Champagne, Royce Mild Cacao, Kisses Peanut Butter, Nutella

Pastries: Mary Grace brownies, Mary Grace chocolate cake, Lelen Lim’s Devil Food Cake, Jill Sandique’s Concorde Cake, homemade choco chip cookies.

Drinks: Kablon Farms Tablea, Mary Grace chocolate eh, Godiva Dark Choco Drink.

Okay. I have a bad craving now.

How about you guys?

Franco says:

That is a serious chocolate craving list…

To be honest, chocolate was never really my deal. Don’t get me wrong, I don’t hate it, I just don’t look for it.

I’m really more of a Skittles and Starburst kinda guy. But, there are some chocolate treats that I do enjoy.

I really enjoy the Churros y Chocolate from Dulcinea. It’s family thing. It was once a Sunday family ritual to troop to Dulcinea and have breakfast there. The Churros y Chocolate was something I really looked forward to. I still do.

Chocolate Ice Cream? Not really me.

I was reading Olive Magazine one night a ran across a recipe for an Intense Chocolate Sorbet. Like most people, I usually associate sorbets with fruity flavors. I was intrigued by the idea.

Recently, my wife and I got this amazing ice cream maker. And I finally got a chance to try it out this chocolate dessert. The recipe I used is adapted from the Cuisinart website.

Dark Chocolate Sorbet
Makes 14 1/2 servings


4 cups water
1 2/3 granulated sugar
1/2 cup brown sugar, packed
2 cups unsweetened cocoa powder
1 tablespoon pure vanilla extract

  • Combine the water and sugars in a 3 3/4 quart saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from the heat and transfer to a medium bowl. Stir in the vanilla. Chill in the refrigerator for 2 hours.
  • Stir the chilled mixture. Pour into you ice cream maker. Following your ice maker’s instuctions, let it thinken.
  • Transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

The best way describe it? Olive said it best. To paraphrase, it’s like a intense chocolate Porshe rather than a chocolate ice cream Rolls Royce. Pardon the car analogy

Lastly, I love the Chocolate Souffle from Antonio’s. Light, airy and full of bitter sweet chocolate flavor. With creme l’anglaise poured into it, it’s like tasting a cloud of chocolate goodness.

…Maybe I like Chocolate more than I thought.

Kate says:

In no particular order:

  1. KitKat from the States–preferably packed in those boxes that you buy at Costco. Philippine KitKat taste fake and are not so good.
  2. Reese’s Cups
  3. Flourless Valrhona Chocolate Cake from the now-defunct Aqua
  4. A box of Leonidas someone bought for me from Selfridge’s, the London department store. They were the best chocolates I’ve ever tasted–not because of the giver–but because they were simply the best. However, I’ve never ever bought Leonidas for myself.
  5. Chuckie chocolate milk. I have a tetra pack every morning for breakfast.
  6. Chocolate chip cookies from Penny Brown (Penny Brown Classic, especially with a scoop of vanilla ice cream sandwiched in the middle) and the soft, chewy, small ones from the now-defunct Famous Amos
  7. Chocolate chip cookie in a skillet that they used to serve in Tony Roma’s and now Old Spaghetti House, topped with vanilla ice cream
  8. Instant dessert: Five pieces of Hershey’s Kisses every night
  9. Chocolate chip cookie dough ice cream from Ben & Jerry’s (does this count? If it doesn’t, then the Decadent Chocolate Cake from Goodies & Sweets)
  10. Brownies from a Pillsbury mix that my then-boyfriend (now-husband) baked for me once

Sharky says:

Oh yummy! Being a chocoholic, it still blows my mind how someone can not be fond of chocolate (I have a cousin who hates chocolate! Can you believe that?). I guess it’s really a matter of finding the right “form” to put your chocolate in. : )

Franco, I’m curious. So, you don’t eat any chocolate confections like the supermarket bars or the artisanal and handmade chocolates?

Franco says:

Ok. I will admit that I do like Butterfingers and Toblerone Dark Chocolate but really it’s not my first choice of dessert.

As for the artisanal and handmade stuff, I won’t refuse but will not seek out.

What do you love about chocolate?

Kate says:

They’re especially delicious the week before and of your period. They satisfy a craving. Nothing else can make you feel instantly good or make you happy immediately (not even acquiring an expensive new It bag). Chocolate: endorphins on demand.

Sharky says:

I love the color, the texture, the taste (Did you know that chocolate has more than 50 flavors? It’s this complex that, up to now, no one can replicate chocolate as a flavoring!), the shouts of glee and the big smiles I get when I give chocolate. I love the way it’s packaged — from sophisticated to man-on-the-street type of packaging. I love the fact that you can eat it, drink it, smell it, feel it, and they all elicit the same joy.

So what do you like or don’t like about chocolate?

Many thanks to Becky Kho for the use of her ‘Yummy’ photographs and to Kate for sharing her Chocolate thoughts.




Post a comment
  • APRIL 26, 2007 2:02 AM

    Mila Tan said...

    I love dark chocolate, the mouth feel, the intense flavor that lingers, the surge of happiness as it melts in your mouth, a little miracle of humanity.

    I don't like white chocolate. Or any chocolate that tastes and feels more like wax.

  • APRIL 26, 2007 2:22 AM

    Sharky said...

    Oh I so agree with you, Mila!!! Any particular dark choco you recommend? Did you know that there's currently an ongoing debate between consumers/some chocolatiers vs the US FDA? The debate is that FDA might allow some products to be called chocolate even if they use vegetable oil instead of cocoa butter (Chocolate in its strict definition MUST contain cocoa butter.). And these cocoa butter substitutes usually contribute to the wax texture. Sob sob. : (

  • APRIL 28, 2007 1:26 PM

    Mila Tan said...

    Hi sharky,
    Yes, I read that on the david lebovitz website, horrors. its like they want to turn chocolate into what they did to cheese (velveeta anyone) decades ago.
    For dark chocolate fixes, I will either go to Terrys for Valor's 70% (the one with orange is nice), or Healthy Options; they have Dagoba line of organic chocolates. these brands aren't so expensive and are still good for baking. If I could afford Valrhona or Amadeo!!!!
    I try to taste chocolate in every place I travel to. Got to try Mongolian milk chocolate once (not made with camel milk, pity).

  • APRIL 28, 2007 3:04 PM

    Sharky said...

    Gasp! Gasp! Gasp! There's Dagoba in Manila?!?!? Oh Mila, thank you SO much for the info!!! Will rush to Healthy Options as soon as it opens tomorrow!!! Thanks you!!!!

  • APRIL 30, 2007 3:45 PM

    Mila Tan said...

    Hope you found a bar, the Healthy Options in Shangrila Plaza has them, in case you didn't find it in the store.

  • MAY 1, 2007 11:07 PM

    Tin2 said...

    Trader Joe's French Truffles, anyone? My husband and I swear by the sinful little balls of ecstasy. It's our ultimate favorite chocolate treat.

    Also try Mrs. Intengan's Decadent Chocolate cake which comes with a tub of caramel cream. She owns Ten Bakeshop beside the Chapel inside White Plains.

    For ice cream, Haagen Dazs' Belgian Chocolate Chocolate is the best. 'Nuff said.

    Hmmn... Have I just given myself away as a chocoholic??? :)

  • NOVEMBER 18, 2007 7:05 PM

    s.j.simon said...

    lol. did you know that chocolate was banned in switzerland for many years. read this

  • FEBRUARY 9, 2008 1:22 PM

    u8mypinkcookies said...

    I soooo love dark chocolate!

    Actually any kind of chocolate (bars, pastries/ cakes, etc.), I'd never say no to! My comfort food!! :)

  • JULY 7, 2008 4:05 PM

    rapsa said...

    makikisali lang po. royce nama tops my list. next ang meiji dark chocolate. ghirardelli and andes choco mints are also my favorite. masarap din ang tablea sa amin sa cuenca!

  • FEBRUARY 22, 2010 8:39 AM

    Darla said...

    sali rin ako! happy na ako sa flat tops, sergs, at chocnut. pero pag may budget, toblerone ang choice ko!